Pork shoulders are wonderful on the barbecue. They are good value and meaty, but with enough fat to keep the meat moist - and you end up with tasty, crispy yet tender steaks! Try some of our spices as a marinade and you’ll be impressed with the flavours.
A Jungle curry is a Thai dish which traditionally would be made from foraged ingredients. This actually covers a very wide range of items, from river fish and wild boar to bamboo shoots and lotus shoots, but the main criteria for the curry is that it must be very hot! We have used our Indonesian Padang blend…
Wetha See Byan is a richly flavoured but incredibly easy dry pork curry, one where you’ll discover you already have all the ingredients! Well, if you keep some lemongrass and lime leaves in the freezer as we do!
This Malaysian pork recipe is rich but simple. You won’t be hunting around for unusual ingredients! But sometimes it doesn’t take a lot to create something really delicious just because you have prepared and cooked it in a slightly different way. So grab yourself some tofu (and pork!) and get cooking!
This delicious recipe is very easy to prepare and cook. Add a few chillies if you fancy a bit more bite. Serve with a tangy sambal or sweet chilli sauce.
As a change from chicken satay, why not try our idea for a pork burger topped with peanut sauce and some cucumber? You use the same spices, but with completely different results!
Doi Nei is a recipe from the North India/Thai/Burmese region. Its list of ingredients is very small, but the flavour is delicious. We used a tin of salted black beans widely available in Asian supermarkets - soy beans, not the small turtle beans associated with Mexican and other cuisines…
This Cambodian stir fry is a very simple dish, to which the beansprouts (one of our favourite ingredients) add a lovely subtle flavour. Chinese leeks would normally be used, but we have gone for the much easier to source options of a green pepper and spring onions.
Use our Satay blend to make delicious Singapore-style satay from pork mince. This type of food was very popular with the Nonya (Straits Chinese) population. Simply add fish sauce, soy sauce and lime juice for an alternative barbecue feast.
Tinoransak is a hot and fragrant Indonesian dish from Sulawesi. It is very simple, using the flavours of green chillies, lemongrass and lime leaves. If you can’t find Thai basil, then use the usual type…
This Chinese stir fry is lifted above the ordinary by the inclusion of chilli bean paste and shrimp paste (both readily available online or in Asian supermarkets and they last for ever in the fridge!).
The Chinese use a lot of pork in their cooking, and we have made a delicious curry using our Auntie Ang’s Chinese spice blend with dried mushrooms.
Pork Mas is a Goan recipe, and is typical of this former Portuguese (Catholic) colony in using pork, vinegar and paprika as important ingredients. Traditionally it would be cooked very slowly…
Szechuan pork with green beans, or Gan Bian Si Ji Dou, is a full-flavoured stir fry with pork mince and fine green beans from the Szechuan (or Sichuan) province of China.
Nothing is more evocative of the flavour of street food in South East Asia than the following recipe…
Korean pork and cabbage parcels are a light and delicious meal. Serve as a light lunch or as part of a feast!
This Thai Pork Mince with Pineapple recipe is so simple you will not believe how delicious it is! Serve it hot with rice, or cold wrapped in lettuce.
This is real Mexican food. A ‘Pozole’ is a satisfying, one-pot recipe cooked with pork, tomato and Hominy - naturally processed corn kernels, that tastes somewhere between sweetcorn and popcorn!
This is one of those recipes which can provide endless variations - swap the meat, vegetables or even serve with rice rather than noodles!
This recipe is one where you cannot believe something so simple can be so tasty! Your only challenge may be in tracking down tins of tomatillos, although they are easily available online…
